Crystallization and phase behavior in mixture systems of anhydrous milk fat, palm stearin, and palm oil: Formation of eutectic crystals
Crystallization and phase behavior in mixture systems of anhydrous milk fat, palm stearin, and palm oil: Formation of eutectic crystals
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DOI：
10.1016/j.foodchem.2022.133877
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发表时间：
2022-08-27
期刊：
影响因子：
8.8
通讯作者：
Meng, Zong
中科院分区：
文献类型：
--
作者：
Mao, Jixian;Gao, Yujie;Meng, Zong
比较了无水乳脂(AMF)/棕榈油硬脂(POS)和POS/棕榈油(PO)二元共混物的结晶行为和相行为。POS/POS共混物表现出良好的相容性，而AMF/POS共混物的相容性不理想，主要以共晶行为为主。共混物的共晶生长是AMF的三酰甘油(TAG)生长在POS种子晶体外围的现象。在二元共混物中，POS的加入不仅提高了共混物的液相转变温度，而且在70%以上的POS中形成了β晶型。在二元共混体系中加入大豆油可以改善三元体系的相容性。它最终为生产非氢化膨化糕点人造黄油提供了潜在的配方。
The comparison between the crystallization and phase behavior of binary blends of anhydrous milk fat (AMF)/ palm stearin (POs) and POs/palm oil (PO) was investigated. POs/POs blends showed good compatibility, while the compatibility of AMF/POs blends showed no ideal and was dominated by eutectic behavior. And the eutectic growth of blends was found to be a phenomenon that the triacylglycerol (TAG) of AMF grew on the peripheral of POs seed crystals. In binary blends, the addition of POs not only increased the liquid phase transition temperature but also induced the formation of beta crystal forms in more than 70% POs. The addition of soybean oil to binary blends could improve the compatibility of the ternary system. It eventually provided potential formulations for the production of non-hydrogenated puff pastry margarine.